Ethiopia Keramo Espresso

The producers of Keramo live high in the beautiful Bombe mountains and have an out-grower relationship with our Ethiopian partner, Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range, and these producers deliver their coffee to Daye Bensa’s Keramo Washing Station. The main varieties are JARC 74112 & cultivated local varieties.

Due to the staggering elevations of up to 2,300+ meters, the beans are very dense, with heavy concentrations of the smaller screen sizes (the majority is at 13-14). The Washed Keramo is traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days, until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over drying.

Daye Bensa works with various communities of out-growers from whom they receive cherries and work with multiple washing stations in the Bensa, Sidama area. In addition to Keramo some of their other washing stations are: Shantawene, Hamasho, and Bombe.

Daye Bensa is no stranger to quality and has learned how to produce high quality coffees: in 2020, they won 7th place in the COE, in 2021 8th place and in 2022, 2nd place! Roastberry has been working with Daye Bensa via various importers since a long time now, and we are extremely excited to further develop this relationship!